Pineapple Pumpkin Cheesecake
Yield
1 cakePrep
20 minCook
50 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown sugar
firmly packed |
*
|
| 12 | ounces |
cream cheese
|
|
| 1 | can |
pumpkin
|
*
|
| 4 | large |
eggs
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 4 | teaspoons |
pumpkin pie spice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | can |
pineapple
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown sugar
firmly packed |
*
|
| 346.8 | ml/g |
cream cheese
|
|
| 1 | can |
pumpkin
|
*
|
| 4 | large |
eggs
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
pumpkin pie spice
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | can |
pineapple
sliced |
*
|
Directions
Preheat oven to 350℉ (180℃).
Place a 9x13 inch pan of hot water on lower rack in oven.
Set aside 2 tablespoons of brown sugar.
In food processor, combine remaining sugar with cream cheese.
Process 20 seconds. Add pumpkin, eggs, flour, spice and vanilla extract.
Process 10 seconds, scraping sides once.
Pour batter into 8 inch springform pan coated with vegetable cooking spray.
Bake 50 minutes without opening the oven door.
Turn off oven.
Let stand in oven 1 hour.
Immediately run knife around sides of pan.
Refrigerate cheesecake 3 hours.
